The pork (neck steaks, cubed) is marinated in yoghurt flavoured with lemon juice, olive oil, salt, paprika and garlic. The cubes of threaded on to rosemary skewers and when cooked, are served with the traditional Argentinian sauce called Chimmichurri ‚Äď a herby mixture of parsley, oregano, garlic, vinegar and olive oil.
A bulb of fennel is sliced and drizzled with cream and olive oil. Garlic, salt and pepper are added and cheese goes over the top. The fennel is baked until tender and cheese is golden and bubbly.¬†
Can use Plain Khoisan salt or Seaweed salt to enhance this dish.
Prep time: 15 mins /Cook time: 1 hour /Serves: 4 ‚Äď 6
You will need:
- 1 large organic chicken
- 25ml extra virgin olive oil
- a generous handful of fresh thyme, washed
- 2 large lemons
- 4 cloves of garlic, peeled
- Coarse ground sea salt and black pepper
- 2 tablespoons of Terra Madre ‚ÄúRockin‚Äô Chilli‚ÄĚ sauce or two large red chillies, finely chopped
- 250ml Blanc de Noir or¬†dry white wine
Preheat your oven to 220¬įC. Wash off the chicken and pat it dry with paper towel. Crush or grate the garlic cloves and zest both lemons before extracting their juice. Keep the juiced lemon halves to stuff the chicken with.
In a mixing jug or bowl, combine the olive oil, lemon juice and zest, crushed garlic and chilli sauce and season to taste. Using a sharp knife, remove the preening glands (the two small yellowish nodules) from the chicken‚Äôs tail and loosen the skin over the breasts to create small pockets. Stuff the cavity of the chicken with the thyme and as many lemon halves as you can make fit. Place the chicken in a roasting dish and spoon over the marinade, being careful to poke the garlic and chilli into the pockets between breast and skin. Set the chicken breast-side down in the dish and pour the Blanc de Noir around the bird. Cover the entire dish with foil and roast in a preheated 220¬įC oven for 20 minutes before removing the foil and turning the oven down to 180¬įC for the remaining 40 minutes. The wine in the bottom of the dish will thicken with the roasting juices and get syrupy ‚Äď perfect for mopping up with fresh bread. If halfway through cooking the dish requires more liquid, simply add in more wine or a little water and continue to roast.
Potatoes are thinly sliced on a mandolin and layered across a flatbread base spread with thick cream cheese. The slices are seasoned with sage, salt and olive oil and baked in a hot oven until crisp and golden. A ball of creamy burrata cheese is torn over the top.
Use Khoisan fine salt lightly sprinkled.
Sardines are drizzled with olive oil, crushed garlic, lemon, herbs and salt and pepper before being grilled over the coals.
Khoisan flakes, fine salt or coarse salt can be used in this recipe. The Sardines can be placed on a bed of salt then covered with herbs of your choice and salt then baked in a 180 degree oven for 45 minutes.
In Spain, the traditional way to cook prawns is to heat a large flat griddle pan and scatter it with salt. The prawns are grilled directly on top of the salt with a lid sometimes being placed over them to steam in the salt.¬†
Try mixing Khoisan Plain and coarse together then apply as suggested above.
1 large white porcelain bowl filled with Khoisan‚Äôs Dreamtime Bathsalts with Almond oil.
1 deep bath.
1 fluffy white bath towel on heated towel rail.
1 thick pure cotton nightgown.
- Fill bath with hot steamy water.¬†¬† Close door.¬† Switch on music, if required.
- Light candles.
- Throw in one cup of ice-white Khoisan Seasalt bath crystals.¬† Stir until dissolved.
- Immerse sleek tanned body.
- Simmer until soporific.
- ¬†¬†¬† Pastry: for 30 cm loose-bottomed cake tin.
- ¬†¬† ¬†150 g softened butter
- ¬†¬† ¬†250 ml flour.
- ¬†¬† ¬†125 Maizena
- ¬†¬† ¬†15 ml icing sugar
- ¬†¬† ¬†¬Ī 45g iced water
- ¬†¬† ¬†3 ml Khoisan fine seasalt
Mix everything together in food processor (or knead by hand after rubbing in butter) and press into a greased loose-bottomed cake tin.
- 500g baby onions (pour boiling water over these beforehand).¬† Saute in olive oil and roast in 180 degree C. oven with icing sugar, Khoisan All Purpose Seasoning Seasalt and white pepper until soft.
- 200g sliced Brie cheese
- 250ml grated strong cheddar cheese, with a few chunks of mozzarella cheese.
- 300 ml cream.¬† 4 eggs.
- 40 ml flour.¬† 3 ml grated nutmeg
- 5 ml Khoisan African Heat seasalt.
Place onions and cheeses in unbaked crust.
Beat together cream, eggs and flour.
Add seasoning and pour over the filling.
Bake at 180 degree C. until cooked and firmly set.¬† 35 ‚Äď 45 minutes.
To serve, top with baby tomatoes, rocket leaves and crispy bacon pieces.
- ¬†¬†¬† Ask butcher for West Coast spring lamb shanks, short bones.
- ¬†¬† ¬†Olive oil for frying.
- ¬†¬† ¬†2 teaspoons Khoisan Seasalt flakes (or Khoisan Garlic & Parley Seasalt)
- ¬†¬† ¬†Freshly ground black pepper.¬† 2 pieces cinnamon. 5 cloves. 2 bay leaves.
- ¬†¬† ¬†6 garlic cloves chopped thickly.
- ¬†¬† ¬†2 sliced carrots.¬† 2 sliced red onions. 2 large leeks sliced.
- ¬†¬† ¬†1 packet butternut chunks or pumpkin.
- ¬†¬† ¬†1 small tin tomato paste.¬†¬† 1¬† large tin tomato & onion.
- ¬†¬† ¬†6 anchovies.
- ¬†¬† ¬†¬Ĺ cup marmalade or apricot jam.
- ¬†¬† ¬†1 cup red wine.
Heat oil in large baking pan.¬† Dust lamb shanks with flour and season with Khoisan SeaSalt and black pepper.¬† Brown in olive oil.
Layer shanks, chopped tomato & paste, cinnamon, cloves, garlic,¬† onions, carrots, anchovies, marmalade and wine in baking pan.¬†¬† Cover with foil before putting on lid.¬† Put in 200 degree oven.
After 1 ¬Ĺ – 2 hours, check there is enough sauce, then put in leeks, herbs to taste: rosemary, sage, origanum, thyme; and pumpkin chunks; taste for seasoning, and bake for a further 1 hour or when meat is almost off the bone.